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Slow-Cooker Lasagna

Slow-Cooker Lasagna
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Ingredients
  1. 1
  2. lb Italian sausage
  3. 1
  4. pouch (9 oz) Progresso™ Recipe Starters™ fire roasted tomato cooking sauce
  5. 2
  6. cups shredded mozzarella cheese (8 oz)
  7. 1
  8. cup ricotta cheese
  9. 7
  10. uncooked lasagna noodles
Instructions
  1. 1 BROWN sausage in nonstick skillet; stir in cooking sauce and 1 1/2 cups water.
  2. 2 MIX 1 cup of the mozzarella cheese and the ricotta cheese. (Refrigerate remaining mozzarella cheese while lasagna cooks.) Spray 4-quart slow cooker with cooking spray.
  3. 3 LAYER in slow cooker: 1/2 cup sausage mixture and 2 1/2 noodles, broken into pieces to fit. Top with half of the cheese mixture and 1/2 cup sausage mixture. Repeat. Top with remaining 2 noodles and remaining sausage mixture, covering noodles completely.
  4. 4 COOK, covered, on Low heat setting 4 to 5 hours or until noodles are tender. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Let stand until cheese melts.
  5. 5 SERVE by cutting into pieces or spooning out.
  6. Expert Tips
  7. A richer lasagna? Serve with sour cream.
  8. If desired, garnish with Italian (flat-leaf) parsley leaves.
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Crescent Jalapeño Poppers

Crescent Jalapeño Poppers
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Ingredients
  1. 4
  2. jalapeño chiles (about 3 inches long)
  3. 1/3
  4. cup Boursin cheese with garlic and herbs (from 5.2-oz container)
  5. 8
  6. slices packaged precooked bacon (from 2.2-oz package), halved
  7. 1
  8. can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  9. 1/2
  10. cup pineapple or fruit salsa, if desired
Instructions
  1. 1 Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.
  2. 2 On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet.
  3. 3 Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.
  4. Expert Tips
  5. One can (4 oz) Old El Paso® whole green chiles, drained and cut into 16 pieces, can be substituted for the whole jalapeño chiles.
  6. Serve these tasty poppers with sour cream or guacamole.
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Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce

Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce
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Ingredients
  1. Chicken
  2. 1/4
  3. teaspoon freshly cracked pepper
  4. 3
  5. lb chicken wingettes and drummettes
  6. 12
  7. slices bacon, cut in half crosswise
  8. Bourbon Sauce
  9. 1/2
  10. cup ketchup
  11. 1/2
  12. cup bourbon
  13. 1/4
  14. cup packed brown sugar
  15. 2
  16. tablespoons soy sauce
  17. 3
  18. cloves garlic, finely chopped
  19. 1
  20. teaspoon Dijon mustard
  21. 1/2
  22. teaspoon red pepper flakes
Instructions
  1. 1 Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.
  2. 2 Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.
  3. 3 Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  4. 4 Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.
  5. 5 In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.
Notes
  1. Purchase already cut chicken wings in the meat or frozen foods section. They're sometimes called chicken drummies or wingettes and drummettes. You can use just the drummettes if you prefer.
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Best Barbecue Wings

Best Barbecue Wings
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Ingredients
  1. 1/2 cup finely chopped onion
  2. 1/4 cup canola oil
  3. 3 teaspoons minced garlic
  4. 1-1/2 cups ketchup
  5. 1/2 cup apple cider vinegar
  6. 1/3 cup packed brown sugar
  7. 1/3 cup Worcestershire sauce
  8. 2 teaspoons chili powder
  9. 1/2 teaspoon cayenne pepper
  10. 1/2 teaspoon ground cumin
  11. 1/8 teaspoon hot pepper sauce
WINGS
  1. 1/4 cup apple cider vinegar
  2. 1/4 cup olive oil
  3. 1/8 teaspoon salt
  4. 1/8 teaspoon pepper
  5. 30 frozen chicken wingettes, thawed
Instructions
  1. For barbecue sauce, in large saucepan, saute onion in oil until tender.
  2. Add garlic; cook 1 minute longer.
  3. Stir in the ketchup, vinegar, brown sugar, Worcestershire sauce, chili powder, cayenne and cumin. Simmer, uncovered, for 8-10 minutes, stirring often.
  4. Remove from the heat; stir in pepper sauce.
  5. Set aside 2/3 cup for serving.
  6. In a large resealable plastic bag, combine the vinegar, olive oil, salt and pepper; add chicken wings in batches and turn to coat.
  7. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  8. Grill wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally.
  9. Brush with some of the barbecue sauce. Grill, uncovered, 8-10 minutes longer or until juices run clear, basting and turning several times.
  10. Serve with reserved barbecue sauce.
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Touchdown Cookies Recipe

Touchdown Cookies Recipe
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Ingredients
  1. 1 cup butter, softened
  2. 1 cup sugar
  3. 2 eggs
  4. 1 teaspoon vanilla extract
  5. 3 cups all-purpose flour
  6. 2 teaspoons cream of tartar
  7. 1 teaspoon baking soda
GLAZE
  1. 2 cups confectioners' sugar
  2. 4 to 5 tablespoons hot water
  3. 3 to 4 teaspoons baking cocoa
Instructions
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cream of tartar and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle.
  2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a football-shaped cookie cutter. Place 2 in. apart on ungreased baking sheets.
  3. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  4. In a large bowl, combine confectioners' sugar and enough hot water to achieve spreading consistency; beat until smooth. Place 3 tablespoons glaze in a small bowl; set aside.
  5. Add cocoa to remaining glaze; stir until smooth. Spread brown glaze over cookies. Pipe white glaze onto cookies to form football laces. Yield: 4-1/2 dozen
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Ham and Cheese Crescent Snacks

Ham and Cheese Crescent Snacks
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Ingredients
  1. 1
  2. can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  3. 2
  4. tablespoons butter or margarine, softened
  5. 1
  6. teaspoon yellow mustard
  7. 1
  8. cup cubed cooked ham
  9. 1/3
  10. cup chopped onion
  11. 1/3
  12. cup chopped green bell pepper
  13. 1
  14. cup shredded Cheddar or American cheese (4 oz)
Instructions
  1. 1 Heat oven to 375°F.
  2. 2 If using crescent rolls: On ungreased cookie sheet, unroll dough. Press or roll dough to form 13x9-inch rectangle, pressing perforations to seal. Form 1/4-inch rim around edges. If using dough sheet: On ungreased cookie sheet, unroll dough. Press or roll dough to form 13x9-inch rectangle. Form 1/4-inch rim around edges.
  3. 3 In small bowl, mix butter and mustard. Spread mixture over dough. Sprinkle with ham, onion, bell pepper and cheese.
  4. 4 Bake 18 to 25 minutes or until edges are golden brown. Cut into squares. Serve warm.
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Bacon-Cheeseburger Calzones

Bacon-Cheeseburger Calzones
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Ingredients
  1. 4
  2. slices bacon, cut into 1/4-inch pieces
  3. 1
  4. lb lean (at least 80%) ground beef
  5. 1/4
  6. cup dried instant minced onion
  7. 1/4
  8. cup chopped hamburger pickle slices
  9. 1/4
  10. cup ranch dressing
  11. 2
  12. Italian plum tomato, thinly sliced, if desired
  13. 4
  14. slices (3/4 oz each) American or Cheddar cheese, each cut in half
  15. 2
  16. cans (8 oz) Pillsbury® refrigerated crescent dinner rolls
  17. 1
  18. egg, beaten
Instructions
  1. 1 Heat oven to 375°F. In 10-inch nonstick skillet, cook bacon over medium heat 2 minutes. Add ground beef and onion; cook, stirring occasionally, until beef is thoroughly cooked; drain if necessary. Stir in pickles and ranch dressing.
  2. 2 Unroll dough and separate each can into 4 rectangles; place on ungreased cookie sheet. Press each into 7x4-inch rectangle, firmly pressing perforations to seal.
  3. 3 Spoon about 1/3 cup ground beef mixture onto one end of each rectangle. Top each with tomato slices and 1 piece of cheese. Fold dough over filling; press edges with fork to seal (sandwiches will be full). Brush tops with egg.
  4. 4 Bake 15 to 20 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve warm.
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Mexican Party Wings

Mexican Party Wings
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Ingredients
  1. 1
  2. cup purchased ranch salad dressing
  3. 1
  4. (4.5-oz.) can Old El Paso® Chopped Green Chiles
  5. 1/2
  6. cup Pillsbury BEST® All-Purpose Flour
  7. 1
  8. (1-oz.) pkg. Old El Paso® Taco Seasoning Mix
  9. 2
  10. teaspoons oil
  11. 24
  12. chicken drummettes (about 2 lb.)
  13. Dried parsley flakes
Instructions
  1. 1 Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray or line with foil. In blender container, combine salad dressing and chiles; cover and blend until smooth. Spoon into small serving bowl. Refrigerate while making drummettes.
  2. 2 In shallow dish, combine flour and taco seasoning mix; mix well. Stir in oil with fork until well blended. Coat drummettes with flour mixture. Coat drummettes again to use up flour mixture. Place on sprayed cookie sheet.
  3. 3 Bake at 350°F. for 15 minutes. Turn drummettes; bake an additional 14 to 17 minutes or until chicken is fork-tender and juices run clear. Sprinkle parsley flakes on salad dressing mixture; serve as dip with warm drummettes
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Pizza Cones How-To

Pizza Cones How-To
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Ingredients
  1. Step 1
  2. Heat oven to 400°F. Wrap 12 (4-oz.) cone paper cups with nonstick foil.
  3. Two tin foil cones
  4. Step 2
  5. Unroll 1 (13.8-oz.) can Pillsbury refrigerated classic pizza crust dough on work surface. Roll dough into 20x15-inch rectangle; cut into 12 (5-inch) squares. Wrap 1 dough square around each paper cup; press to seal edges. Trim any excess dough at bottom of each cup.
  6. Two tin foil cones covered with pizza dough
  7. Step 3
  8. Place dough cones on large cookie sheet, open ends down. Bake on lowest oven rack for 8 to 10 minutes or until light golden brown.
  9. Two tin foil cones covered with baked pizza dough
  10. Step 4
  11. When cool enough to touch, remove dough from foil-covered paper cones; discard paper cones. Fill dough cones with sauce and your favorite pizza toppings.
  12. Pizza Cones
  13. Pizza Cones
  14. Save and Share
  15. (2)
  16. (2)
  17. Ingredients
  18. 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust
  19. 24 frozen cooked mini meatballs, thawed, cut in half
  20. 1 jar (14 oz) pizza sauce
  21. 1 package (3.5 oz) pepperoni slices
  22. 3/4 cup finely chopped yellow or green bell pepper
  23. 3/4 cup shredded pizza cheese (3 oz)
Instructions
  1. 1 Move oven rack to lowest position. Heat oven to 400°F. Wrap 12 (4-oz) paper cone cups with nonstick foil.
  2. 2 Unroll dough on work surface. Using rolling pin, roll dough to 20x15-inch rectangle. Cut into 12 (5-inch) squares. Wrap 1 dough square around each cup; press to seal edges. Trim any excess dough at bottom of each cup.
  3. 3 Place on large cookie sheet, open ends down. Bake on lowest oven rack 8 to 10 minutes or until light golden brown. When cool enough to touch, remove and discard foil-covered paper cones.
  4. 4 Place 1/2 meatball in bottom of each cone. In large bowl, mix 3/4 cup of the pizza sauce, the pepperoni, bell pepper and remaining meatball halves. Microwave uncovered on High 2 to 4 minutes or until hot. Spoon about 1/4 cup of the mixture into each baked cone. Top each cone with about 1 tablespoon cheese. Serve hot with remaining pizza sauce.
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